I was requested to make apple Chutney and I was inspired the other night, since I just made this incredible chutney! Which I will post for you guys on my usual schedule posting days Monday and Wednesdays, but I digress

As for today My friend needed help today and since he had to move and I was telling I am going to post apple chutney recipe and mentions to me don’t forget to add those little details or otherwise people will have apple sauce. Which I didn’t consider for some odd reason, and he says this is informational cuisine right? That guy cracks me up with faces I can never tell if he is serious not. Anyway…

(Important before you start your apple chutney )

Ok for starters you should know this when it comes to apple chutney and not apple sauce normally you just add sugar and a vinegar and some sort of spice and season with salt until there is no burn in the back of your throat but in this case…

Apples will break down and the water will continuously release and then it will turn into mush, you need to semi dry them out while sautéing them and then deglazing them and bringing your liquid to almost a caramel

if not reduced right… and how you can tell you didn’t do it right? if this happens which isn’t a big deal, you’ll notice when you cooled it down in the fridge it’s just floating in liquid. to fix this? scroll down

Making the Turkish Apple and Apricot Chutney

Measure out your ingredients

Slice your dried apricots

Grab a pan or pot and add all ingredients but the apples

Dice your apples

Saute your apples and keep moving it to dry it out, you don’t want it to get color just to sweat it

Once your liquid is at hardball, 230 to 234 °F (110 to 112 °C)

Add to the apples and fold in the liquid

Season to taste with salt, until no burn to your throat

Cool down

Can use for cheese and crackers, or for sandwiches or even a garnish for a dish whatever floats your boat

How to fix the chutney without cooking the apples longer?

Strain out the liquid and then reduce until hardball and then fold in the apples, this time it will work for you, since all the liquid has released from the apples and there is no way you can fail this time!

Well you could burn it… Don’t walk away from the stove! Like I have lol

Questions

If any questions please leave a comment below

Question for you

Do you know what a hardball is when it comes to reducing? Did you become a victim and didn’t reduce your liquid longer enough?